Martha Stewart - Baking Handbook

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Left to right: Caramel-Nut Bars, Citrus Bars, and Jam Crumb Bars
Shortbread Fingers
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Copyright © 2005 by Martha Stewart
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A LETTER FROM MARTHA GENERAL BAKING
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GENERAL BAKING TIPS Read a recipe a
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GENERAL BAKING EQUIPMENT 1 Kitchen
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11 Bowl scraper This inexpensive pl
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1 Rolling pin Look for a wooden pin
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1 Parchment paper This heat-resista
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GENERAL BAKING TECHNIQUES CHOOSING
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MEASURING FLOUR Employ the dip and
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MEASURING PANS The right size is im
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FOLDING IN BEATEN EGG WHITES To com
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WHIPPING CREAM To whip heavy cream,
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ADDING LEMON TO CARAMEL When making
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GENERAL BAKING TECHNIQUES CHOPPING
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ASSEMBLING A PASTRY BAG 1. To fit a
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Baking Powder Biscuits Buttermilk B
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Top to bottom: Baking Powder Biscui
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Cream Cheese and Chive Biscuits
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Clockwise from bottom left: Date-Br
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Left to right: Chocolate Scones, Cu
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Top to bottom: Pumpkin Bread, Banan
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Irish Soda Bread
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Classic Crumb Cake
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Top to bottom: Brown Sugar Pound Ca
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TIPS Don’t overmix ingredients or
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Simple Baked Goods EQUIPMENT 1 Bund
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Simple Baked Goods TECHNIQUES MAKIN
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CUTTING OUT BISCUITS A lightly flou
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SLASHING SODA BREAD A very sharp pa
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FILLING MUFFIN CUPS Prepared pans a
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BAKING POWDER BISCUITS MAKES 1 DOZE
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BUTTERMILK BISCUITS MAKES 1 DOZEN T
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CREAM CHEESE AND CHIVE BISCUITS MAK
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SPICY CHEESE BISCUITS MAKES 10 Swee
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BLUEBERRY MUFFIN HOW-TO Tossing the
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PLUM COFFEE-CAKE MUFFINS MAKES 10 Y
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DATE-BRAN MUFFINS MAKES 1 DOZEN Be
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CURRANT SCONES MAKES 16 Sanding sug
Page 83 and 84: OAT AND DRIED APRICOT SCONES MAKES
Page 85 and 86: CHOCOLATE SCONES MAKES 6 These scon
Page 87 and 88: FENNEL AND GOLDEN-RAISIN SCONES MAK
Page 89 and 90: BANANA-NUT BREAD MAKES TWO 9-BY-5-I
Page 91 and 92: FIG-WALNUT BREAD MAKES TWO 9-BY-5-I
Page 93 and 94: CORNBREAD MAKES ONE 8-INCH SQUARE S
Page 95 and 96: CHERRY-STREUSEL COFFEE CAKE MAKES O
Page 97 and 98: CLASSIC CRUMB CAKE MAKES ONE 13-BY-
Page 99 and 100: Preheat the oven to 350°F. Butter
Page 101 and 102: PEAR CHIPS HOW-TO 1. A pear is very
Page 103 and 104: GLAZED LEMON POUND CAKES MAKES TWO
Page 105 and 106: BROWN SUGAR POUND CAKES MAKES TWO 8
Page 107: MARBLEIZING HOW-TO 1. Spoonfuls of
Page 110 and 111: Chocolate Shortbread Fingers Cranbe
Page 113 and 114: Left to right: White Chocolate-Butt
Page 115 and 116: Black and White Cookies
Page 117 and 118: Sugar Cookies
Page 119 and 120: Breton Biscuit
Page 121 and 122: Savory Caraway-Cheese Crisps
Page 123 and 124: Clockwise from top left: Pignoli Co
Page 125 and 126: Torta Sbrisolona
Page 127 and 128: Top to bottom: Lime-Glazed Cookies
Page 129 and 130: Top to bottom: Grapefruit Sandwich
Page 131 and 132: Coconut-Pecan-Caramel Sandwich Cook
Page 133: Fudgy Chocolate Brownies
Page 137 and 138: Chocolate Shortbread Fingers
Page 139 and 140: Left to right: Anise-Almond Biscott
Page 141 and 142: Left to right: Chocolate Florentine
Page 143 and 144: formed, place them on a parchment-l
Page 145 and 146: 7 Wooden skewers Skewers are effect
Page 147 and 148: Cookies TECHNIQUES FORMING DROP COO
Page 149 and 150: STORING COOKIES Cookies are layered
Page 151 and 152: SHAPING REFRIGERATOR COOKIE DOUGH 1
Page 153 and 154: CHOCOLATE CHUNK COOKIES MAKES ABOUT
Page 155 and 156: WHITE CHOCOLATE-BUTTERSCOTCH COOKIE
Page 157 and 158: BLACK AND WHITE COOKIES MAKES ABOUT
Page 159 and 160: GINGERBREAD MEN MAKES ABOUT 2 DOZEN
Page 161 and 162: SUGAR COOKIES MAKES ABOUT 3 DOZEN Y
Page 163 and 164: RUGELACH MAKES 4 DOZEN First brough
Page 165 and 166: BRETON BISCUITS MAKES ABOUT 2 DOZEN
Page 167 and 168: SEVILLE OLIVE-OIL WAFERS MAKES ABOU
Page 169 and 170: SAVORY CARAWAY-CHEESE CRISPS MAKES
Page 171 and 172: GRAHAM CRACKERS MAKES 4 DOZEN The d
Page 173 and 174: PIGNOLI COOKIE HOW-TO Balls of almo
Page 175 and 176: NUT CRESCENTS MAKES ABOUT 30 It’s
Page 177 and 178: GINGERSNAPS MAKES ABOUT 5 DOZEN The
Page 179 and 180: In the bowl of an electric mixer fi
Page 181 and 182: ICEBOX BUTTER COOKIES MAKES ABOUT 5
Page 183 and 184: LIME-GLAZED COOKIES MAKES ABOUT 3 D
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COCONUT-MACADAMIA NUT COOKIES MAKES
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SPICE SANDWICH COOKIES MAKES ABOUT
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MAKES ENOUGH TO FILL 1 DOZEN SANDWI
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minutes. Repeat with the remaining
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GRAPEFRUIT SANDWICH COOKIES MAKES 1
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PEANUT BUTTER SANDWICH COOKIES MAKE
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CHEESECAKE THUMBPRINTS MAKES ABOUT
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COCONUT-PECAN-CARAMEL SANDWICH COOK
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MAKES ENOUGH TO FILL ABOUT 3 DOZEN
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can stack the parchment and dough.)
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FUDGY CHOCOLATE BROWNIE HOW-TO Dust
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to combine. Transfer caramel to a h
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JAM CRUMB BARS MAKES 25 These bars
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SHORTBREAD FINGERS MAKES 22 These a
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WHEATMEAL SHORTBREAD HOW-TO After p
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CRANBERRY-PISTACHIO BISCOTTI MAKES
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ANISE-ALMOND BISCOTTI MAKES ABOUT 4
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CHOCOLATE-HAZELNUT BISCOTTI MAKES A
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PALMIER HOW-TO 1. A large piece of
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CHOCOLATE FLORENTINES MAKES 5 DOZEN
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almond mixture (batter will be pink
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Cakes INTRODUCTION Whether for a bi
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Coconut Cake
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Old-Fashioned Berry Layer Cake
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Devil’s Food Cake with Mint Choco
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Clockwise from top left: Maple-Waln
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Pecan-Apricot Torte
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Ricotta Cheesecake
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Apricot-Cherry Upside-Down Cake
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Blackberry Roulade
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Financiers
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Petits Fours
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Cannelés
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Fruitcake
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Martha’s Birthday Cake
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Mocha-Pistachio Wedding Cake
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Mocha-Pistachio Wedding Cake
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For even baking, always rotate cake
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7 Tart ring This bottomless ring is
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Cakes EQUIPMENT 1 Pastry bag Pastry
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1 Pastry bag 2 Plastic coupler 3 Pa
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TRIMMING LAYERS A long serrated kni
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FILLING THE CAKE After it has been
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PASTRY TIPS Decorating tips come in
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Follow instructions for Yellow Butt
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Using a serrated knife, trim the to
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pans. Invert cakes onto the rack; p
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Divide batter between pans, and smo
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pan occasionally, until sugar is ca
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Divide batter between prepared pans
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APPLE-SPICE LAYER CAKE MAKES ONE 6-
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3 tablespoons sugar 1 teaspoon unsa
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3 large egg yolks 1 cup pure maple
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container in the refrigerator for u
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ONE-BOWL CHOCOLATE CUPCAKES MAKES 2
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WHITE CUPCAKES WITH STRAWBERRY BUTT
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LINZERTORTE MAKES ONE 9-INCH CAKE T
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PECAN-APRICOT TORTE MAKES ONE 9-INC
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NEW YORK-STYLE CHEESECAKE MAKES ONE
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RICOTTA CHEESECAKE MAKES ONE 9-INCH
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guiding it with a spoon and letting
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spatula. Gently fold in remaining e
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eserved mango round in the center o
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towel; carefully lift off pan and p
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towel). Wrap with the towel; refrig
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process cocoa powder and 2 ounces f
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cakes onto rack to cool completely.
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cake tester inserted in the center
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PAVLOVA HOW-TO 1. Spoonfuls of the
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CANNELÉ HOW-TO The batter for thes
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LEMON MADELEINE HOW-TO A pastry bag
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sugar on medium speed until light a
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Using a serrated knife, trim tops o
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MARTHA’S BIRTHDAY CAKE MAKES ONE
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In the heatproof bowl of an electri
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MOCHA-PISTACHIO WEDDING CAKE SERVES
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glass of hot water, and dry it with
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together the egg whites and sugar u
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Classic Apple Pie Fourth of July Bl
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Classic Apple Pie
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Gooseberry Pie
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Peach, Apricot, and Cherry Pie
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Slab Pie
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Banana Cream Pie
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Rum-Raisin Pie
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Rhubarb Tart
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Pistachio Tartlets with Crème Fra
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Fruit Curd Tartlets
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Cherry-Frangipane Galette
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Apricot-Blackberry Galette
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Tomato Tart
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Corn and Shiitake Tart
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Dried Peach and Goat Cheese Galette
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Plum-Oat Crisp
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TIPS When making pie dough, it is e
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Pies, Tarts, Cobblers, and Crisps E
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Pies, Tarts, Cobblers, and Crisps E
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Pies, Tarts, Cobblers, and Crisps T
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FITTING PIE DOUGH The pie dough is
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TRIMMING TART DOUGH Tart dough is d
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BLIND-BAKING SINGLE-CRUST PIES AND
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CLASSIC APPLE PIE MAKES ONE DOUBLE-
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FOURTH OF JULY BLUEBERRY PIE MAKES
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GOOSEBERRY PIE MAKES ONE DOUBLE-CRU
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PEACH, APRICOT, AND CHERRY PIE MAKE
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MAKES ENOUGH FOR ONE 9-INCH PIE We
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SLAB PIE HOW-TO 1. The rolled-out p
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Whisk a quarter of the hot milk mix
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BANANA CREAM PIE HOW-TO A layer of
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within ¼ inch of the top of the pa
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RUM-RAISIN PIE MAKES ONE 9-INCH SIN
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PUMPKIN PIE MAKES ONE 9-INCH SINGLE
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PECAN PIE MAKES ONE 9-INCH PIE If y
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RHUBARB TART MAKES ONE 9-INCH TART
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together into a ball. Flatten to fo
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PISTACHIO TARTLET HOW-TO Rounds of
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itself with the skin side up. Wrap
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altogether.) Using a kitchen torch,
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Candied Key Lime Slices, and serve
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CHERRY GALETTE HOW-TO 1. Puff pastr
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TARTE TATIN HOW-TO Apple pieces are
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2 sticks (1 cup) unsalted butter, c
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POTATO TARTE TATIN HOW-TO Thinly sl
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Raise oven temperature to 450°F. W
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(leave about ¼ inch of space betwe
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20 to 25 minutes. Cool slightly on
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dough strips on top to form a latti
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the cooled tart shell. Arrange peac
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PLUM-OAT CRISP SERVES 8 TO 10 This
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RASPBERRY-RHUBARB BISCUIT COBBLERS
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Olive-Oil Bread Honey Whole-Wheat B
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Olive-Oil Bread
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Pullman Bread
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Cinnamon-Raisin Bread
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Brioche
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Panettones
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Fougasse
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Bagels
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Parker House Rolls
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Top to bottom: Focaccia and Dried-F
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Ciabatta
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Pissaladière
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Sticky Buns
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Croissants
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Baba au Rhum
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Chocolate Babka
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chance to relax and makes shaping e
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The pans are available in black and
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Yeasted Baked Goods TECHNIQUES WORK
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TESTING FRESH YEAST Fresh yeast, al
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With a lame or a razor blade, make
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Bake, rotating pans halfway through
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Transfer pan to a wire rack to cool
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prepared baking sheet, seam side do
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Make the filling: Combine sugar and
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the other. On a lightly floured sur
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CHALLAH MAKES ONE 18-INCH LOAF Chal
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PANETTONES MAKES 2 LOAVES Our versi
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BAGUETTES MAKES TWO 16-INCH LOAVES
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FOUGASSE MAKES ONE 14-INCH LOAF Thi
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Turn out dough onto a piece of plas
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will comfortably fit without touchi
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PARMESAN-ROSEMARY CRACKERS HOW-TO A
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melted butter over top of each roll
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In a small bowl, whisk together the
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Return dough to a well-floured surf
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ROASTED-TOMATO BREAD MAKES ONE 17-B
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PIZZA MARGHERITA MAKES TWO 12-INCH
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PIZZA SAUCE ENOUGH FOR TWO 12-INCH
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¾ cup warm water (110°F) ½ teasp
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can also be frozen, tightly wrapped
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form the pinwheel shapes, every oth
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CHEESE DANISH HOW-TO 1. The top rig
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APRICOT BOW TIE HOW-TO 1. Two apric
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STICKY BUNS MAKES 1 DOZEN Baking th
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SUGAR BUNS MAKES 20 These sugar-dus
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CROISSANTS MAKES 2 DOZEN If using d
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folded over the butter package, and
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BABA AU RHUM MAKES 1 DOZEN These ca
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KOUIGN AMANS MAKES 18 The kouign am
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CHOCOLATE BABKAS MAKES 3 LOAVES A b
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1⅔ cups confectioners’ sugar 1
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Pastries INTRODUCTION Who hasn’t
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Clockwise from top left: Chocolate
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Lemon-Blueberry Napoleons
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Fruit Turnovers
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Poppy Seed-Parmesan Cheese Straws
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Cherry-Cheese Strudel
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shorter than it is for a convention
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The batter will be smooth and shiny
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faces right, like a book. (This com
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7. The butter package is shaped int
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CREAM PUFFS MAKES 3 DOZEN Once the
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CHOCOLATE ÉCLAIRS MAKES 32 The Fre
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PROFITEROLES MAKES 3 DOZEN The past
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egg white, a little at a time, unti
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emaining pastry strip, pressing gen
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LEMON-BLUEBERRY NAPOLEON HOW-TO 1.
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PITHIVIERS MAKES ONE 9-INCH TART Th
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FRUIT TURNOVERS MAKES 8 Turnovers a
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POPPY SEED-PARMESAN CHEESE STRAWS M
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SFOGLIATELLE MAKES ABOUT 20 These p
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CHERRY-CHEESE STRUDEL MAKES ONE 24-
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STRUDEL HOW-TO 4. Sweetened cream c
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Frostings and Glazes STORAGE TIP If
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thermometer, about 2 minutes. Attac
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BASIC CARAMEL MAKES 1½ CUPS This r
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GRAPEFRUIT CURD MAKES 2 CUPS 8 larg
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about ½ cup of the hot-milk mixtur
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Toppings and Dough SLAB PIE PÂTE B
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CHOCOLATE CURLS MAKES ENOUGH FOR 2
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CAKE BOARDS (SQUARES AND RECTANGLES
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SPATULAS, HEAT-PROOF SILICONE: Sur
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PASTRY FLOUR: The Baker’s Catalog
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800-648-9894 www.lavenderfarm.com E
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A Almond(s) -Anise Biscotti Butterc
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Pear-Spice Bundt loaves Banana-Nut
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Apricot Bow Ties Baba au Rhum Chees
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toppings and dough Candied Walnuts
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ising, tips for yeast for flatbread
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creaming butter and sugar folding b
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tortes Dobos Torte Linzertorte Peca
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Peach, and Apricot Pie Slab Pie Sou
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aking equipment baking tips bars ba
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shortbread Fingers Fingers, Chocola
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Custard, Lemon Cutters, biscuit Cut
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Chocolate Swiss Meringue Lemon Swis
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Linzer Hearts Linzertorte Spelt Cre
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Measuring spoons Meringue, Swiss. S
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Olive(s) Fennel, and Onion Focaccia
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Whole-Wheat Croissants Pastry bags
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Pâte Brisée Slab Pie Pâte Brisé
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Chocolate Napoleon Fruit Turnovers
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Scale, kitchen Scones Chocolate Cur
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tips for leftover, ideas for using
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Apricot-Cherry Pineapple-Mango V Va
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CONVERSION CHART EQUIVALENT IMPERIA
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Martha Stewart - Baking Handbook

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